Roasted Brussel Sprout and Butternut Squash Veggie Medley

Roasted Brussel Sprout and Butternut Squash Veggie Medley


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This colorful casserole featuring a mixture of fresh vegetables is a perfect side dish for your outdoor summer barbecues. Enjoy these tender Brussels sprouts and chunks of butternut squash baked with juicy tomatoes and pungent red onions, all tied together with a homemade vinaigrette.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

6-8 servings


  • 1 Medium Butternut Squash, peeled and chopped
  • 1 lb. Brussels Sprouts, trimmed
  • 1 Medium Red Onion, peeled and chopped
  • 1 C. Cherry Tomatoes, halved
  • 4 Tbs. Extra-Virgin Olive Oil
  • 2 Tbs. Apple Cider Vinegar
  • 1 Tbs. Brown Sugar
  • 1 tsp. Garlic Powder
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Preheat oven to 400 degrees. In a 9x13" baking dish, stir together the butternut squash, Brussels sprouts, red onion, and cherry tomatoes. In a small bowl, whisk together the olive oil, vinegar, and brown sugar. Stir in the garlic powder, and season with salt and pepper. Drizzle vinaigrette over vegetable mixture and gently toss to coat. Roast for 45 minutes until vegetables are tender, gently stirring halfway through cooking time.

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